Astrid, Author at The Sweet Rebellion - Page 26 of 27
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Desserts, Recipes / 07.07.2016

The perfect meringue is crisp on the outside, and slightly chewy and marshmallowy on the inside. When topped with clouds of cream and tart berries you have a splendid summer treat! This is a great dessert for a crowd as it easily feeds 10 people and the meringues can be made a few days in advance. As an added bonus its gluten-free. Meringues are incredible when you think about it. It's pretty amazing that two humble ingredients can be transformed into a beautiful and delicious confection! The magic of meringue comes down to the foaming properties of the proteins in the egg white. In...

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Desserts, Recipes / 30.06.2016

One of the joys of making poached pears is the fragrant, spicy aroma that fills the house. Another is seeing the pale flesh of the pears gradually transform to pure crimson. And then there is the ultimate joy of eating them! Poached pears make an elegant, grown-up, yet stunningly simple dessert. They are deliciously comforting and warming, yet not as heavy as winter puddings often can be. This is an excellent option if you are looking for a gluten-free dessert. It's also nice to know that it makes for one of your five-a-day and if you skip the mascarpone cream it's fat-free too (personally I wouldn't - the cream adds a lovely richness to...

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Desserts, Recipes, Tarts & Pastries / 06.06.2016

This gorgeous fresh fruit tart will brighten up any table, and looks so fancy and professional that your friends will think you've been secretly training to be a French pastry chef in your spare time. It's deliciously fresh and light, and makes for a dazzling dessert or stunning tea-time treat. What better way to get one of your 5-a-day? I love a mix of bright colours so I went for a variety of different coloured fruits. You can, however, use any fruits you like. How about a mixed berry tart with raspberries, blackberries and blueberries? Or let one fruit shine on its own e.g....

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Desserts, Recipes, Tarts & Pastries / 06.06.2016

Crème pâtissière is a thick, creamy custard also known as pastry cream. It is used in many French desserts such as pastries, tarts, éclairs and also as a base for soufflés. Considering its wide range of uses, it's essential that every self-respecting baker knows how to make it. Luckily it's really easy and requires no special ingredients or equipment to make - I'm pretty sure you could whip up a batch right now! Try it in this delicious Fresh Fruit Tart. Ingredients: 500ml full cream milk ( 2 cups) ½ vanilla pod or 5ml vanilla extract (1 tsp) 4 large egg yolks 110g castor sugar (½ cup) 25g cornflour (40ml) 25g cake flour...

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Desserts, Edible Gifts, Recipes, Sweets & Treats / 31.05.2016

Chocolate salami is not salami at all - it is a delicious chocolate log filled with nuts, biscuits and a dash of liqueur. The name simply comes from the salami-like appearance. Originally from Italy (or Portugal, depending who you ask), it tastes best when served with a glass of port or liqueur after dinner. Chocolate Salami looks beautiful when presented on a wooden board, partially sliced and ready to nibble on. When it comes to the ingredients, why not get creative? As long as you stick to the basic recipe, you can use any biscuits, nuts and liqueur you like. You can also replace some of the...

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Cakes & Cupcakes, Recipes / 20.05.2016

If you don't know about the mirror glaze craze, I can only assume you've been temporarily living on Mars. It all began when Olga Noskova shared photos of her creations on Instagram. Before long they had gone viral and for good reason. There is just something about the mirror-shine that is so mesmerising, you can't look away! A mirror glaze will transform a boring old cake into a sophisticated show-stopper.  It will most certainly be a talking point among your guests as they ogle over the glossy, reflective shine. Mirror Glaze The Sweet Rebellion from Astrid Field on Vimeo. All you need to do this yourself is a kitchen...

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Brownies & Bars, Recipes / 10.05.2016

Paleo? Banting? Watching your weight? You might want to look away now. Low carb these are not. Pretty much the opposite really. They are basically composed of sugar, syrup and butter. Oh and pecan nuts. That makes them healthy, right? The trouble with pecan pie bars is that they are so incredibly moreish, it's impossible to have just one.  The crumbly, buttery shortbread is made all the better by using brown sugar. This not only gives it a lovely golden colour but also adds a hint of caramelised flavour. The topping has a gorgeously nutty, syrupy flavour and is just soft enough...

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Desserts, Recipes / 06.05.2016

I'm always on the lookout for impressive looking desserts that are deceptively easy to make. I reckon this is the winner in that category! No fancy equipment required - all you need to get this right is a cupcake/muffin tin and small glass jars. Panna cotta is a delicious Italian dessert which is very simply a sweetened, set cream. Ask any chef about panna cotta and the word "wobble" will almost certainly come up. The perfect panna cotta will be set firm and hold its shape but should not be too jelly-like. It has a beautiful, creamy melt-in-the-mouth texture. I did...

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Desserts, Science Bite / 06.05.2016

I like to do a little research before I try a new recipe. And by a little I mean a lot. After hours of searching through cookbooks, magazines, the internet (and specifically Pinterest), I narrow it down to two or three recipes and then play around until I'm satisfied it's perfect. Maybe it's the scientist in me, maybe it's the perfectionist. For a dessert as simple as panna cotta with only 4 main ingredients, there is actually quite a lot to play around with! The exact quantity of every one of these ingredients is crucial to getting the perfect result. In...

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